New soup base, Sichuan Spicy Tallow, from Morals Village HotPot (德莊火鍋）photographed for its new flyer. Tallow was fried with tens of secret species and frozen as brick. The extreme flavor of spiciness comes along with its melting into the hot soup.

2017 is the year of rooster (雞年) in Chinese Zodiac, so there must be a dish of chicken in new year gathering. I created this dish by deboing and marinating the wing, and stuffing them with king mushroom and asparagus, which implies the symbol of good luck and rising steadily. (吉祥如意，節節上升）

Let's make wings as all-season dish. Dual-flavor (Korean BBQ /Cumin Salt and Pepper) seasoned for overnight, and baked in Tajine Pot. Can't really stop it while we have the freshly-made coleslaw on side.

Boiled Clam with Sake and Butter, is one of my fav home-made seafood dish. Simple, fast and fresh. No water or broth is required, and all steam comes from the internal of clams, so more specifically speaking, this way is seawater steamed.